LCBO Food & Drink Spring 2018

TRENDSPOTTING from page 21

MANAKI SH WITH CHEESE AND ZA’ATAR By folding this Middle Eastern-style pizza along the equator, each bite delivers gooeymozzarella cheese and tart-herbal za’atar. While they are best eaten freshly baked, they can be cooked, wrapped and frozen then reheated straight from the freezer in a 300°F (150°C) oven. ZA’ATAR 2 tbsp (30 mL) sumac 5 tsp (25 mL) dried oregano 1 tbsp (15 mL) toasted sesame seeds 1 tsp (5 mL) dried thyme ¼ tsp (1 mL) fine sea salt DOUGH 1 cup (250 mL) lukewarm water, divided 1 tsp (5 mL) dry active yeast ½ tsp (2 mL) sugar 2 tbsp (30 mL) extra virgin olive oil, plus more for oiling bowl ½ tsp (2 mL) fine sea salt 2½ cups (625 mL) all-purpose flour, plus more for dusting ¼ cup (60 mL) extra virgin olive oil 1½ cups (375 mL) grated mozzarella (about 5 oz/150 g) GARNISH (OPTIONAL) Parsley, whole leaves or coarsely chopped 1 For the za’atar, combine all the ingredients in a small bowl. Mix until evenly distributed. Transfer to an airtight container. (Za’atar will keep in a cool dark place for 6 months.) 2 For the dough, stir together ½ cup (125 mL) water, yeast and sugar in a mixing bowl. Let stand until mixture begins to foam, about 10 minutes. Stir in remaining ½ cup (125 mL) water, olive oil and salt. Gradually stir in flour until a shaggy dough forms—you may not need all the flour at first. Transfer dough to floured work surface. Knead, dusting with more flour if sticky, until dough is smooth and elastic, 7 to 8 minutes. Transfer to an oiled bowl large

HOW DO YOU T U RN OF F

T H E E V E R Y DAY S T R E S S ?

YOU T U R N ON T H E S TOV E .

When you’re standing in the kitchen, you’re finally able to focus on the smallest details. And the everyday grind, the daily commute, and that big presentation disappear beyond the horizon, while your taste buds venture of f on a journey of discover y. The perfect companion? The perfect tool! For everyone who lives to cook: the new EPICURE knives from WÜSTHOF. Learn more at wuesthof.com/epicure

Repeat with 2 more portions of dough to get 3 rounds on a tray. For each round, smear half with 2 tsp (10 mL) za’atar mixture and sprinkle other half with ¼ cup (60 mL) mozzarella. 6 Bake on bottom shelf until bottoms are nicely browned, about 10 minutes. While manakish are baking, repeat with remaining 3 portions of dough. 7 Garnish with parsley if desired, and eat by folding it in half so each bite gets some cheese and some spice mixture. Serves 6

enough for dough to double. Place in a warm, draft-free spot until doubled in size, about 1 hour. 3 Preheat oven to 450°F (230°C). Line 2 heavy- duty baking sheets with parchment paper. 4 Stir together za’atar and ¼ cup (60 mL) olive oil. 5 Transfer dough to a lightly floured work sur- face. Divide into 6 equal portions. Form a por- tion with your fingers into a disc and place on lightly floured work surface. Dust with flour and roll a circle approximately 6 inches (15 cm) in diameter. Transfer to a prepared baking sheet.

FOOD & DRI NK SPRING